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AgroParisTech

Le Vivant, notre vocation

L’université Paris-Saclay voit officiellement le jour le 5 novembre 2019

AgroParisTech en est l’un des membres fondateurs

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Food & non-food transformations

The key issues in the transformation of agricultural resources include the search for an appropriate balance between food and non-food (biosourced products for chemistry, materials and energy) valorisations. This balance is essential to meet the challenge of the transition towards a sustainable bioeconomy, in a context of efforts to achieve world food security and global warming.

Five axes of research are covered by AgroParisTech :
- the reasoned construction of safe and healthy foods with pleasant sensorial properties ;
- ecological processes, i.e. manufacturing processes involving limited consumption of water and energy, with the valorisation of by-products and the reduction of industrial effluent, combined with upstream ecodesign ;
- the production of biosourced molecules of high added value, with microbiological biotechnologies in particular ;
- understanding the behaviour of consumers and users and the use of sensorial levers to ensure the progression of food and non-food supply in accordance with societal, nutritional, environmental and economic changes ;
- and, finally, the development of modelling tools and appropriate decision support tools.

The corresponding research units affiliated to AgroParisTech :
ABI (Agro-Biotechnologies industrielles ; Industrial Agro-Biotechnologies)
GMPA (Génie et microbiologie des procédés alimentaires ; Microbiology and Food Process Engineering)
GENIAL (Ingénierie, procédés, aliments ; Food, Process, Engineering)
MIA-Paris (Mathématiques et informatique appliquées – Paris ; Applied Mathematics and Computer Science- Paris)
Micalis (Microbiologie de l’alimentation au service de la santé ; Food Microbiology for Public Health)
PNCA (Physiologie de la nutrition et du comportement alimentaire ; Nutritional Physiology and Eating Behaviour)

Examples of research and innovation projects
- AGRIWASTEVALUE - Implemented zero-waste cascading valorization chain for the recovery of valuable natural products from agricultural residues
- The AgreenSkills AquaREA project : an innovative technique for measuring nutrient fluxes in water
- ALPO - New Polymeric Materials from Microalgaes
- DESIRABLE project : an insect biorefinery to meet the demand for proteins
- Durablé project : contribution to more sustainable wheat and pea supply chains
- MINIMEAU project : minimization of water consumption in agro-food industries by developing a combined approach integrating pinch and water footprint methods
- PREMIUM - Preservation of microorganisms by understanding the protective mechanisms of oligosaccharides
- ZELCOR - Zero Waste Ligno-Cellulosic Biorefineries by Integrated Lignin Valorisation

Examples of publications
• Mayela Cepeda-Vázquez, Barbara Rega, Nicolas Descharles, Valérie Camel (2018). How ingredients influence furan and aroma generation in sponge cake. Food Chemistry, 245:1025-1033.
DOI : 10.1016/j.foodchem.2017.11.069
Open access version on HAL-AgroParisTech

• Florian Chemarin, Marwen Moussa, Morad Chadni, Brigitte Pollet, Pascale Lieben, Florent Allais, Ioan Cristian Trelea, Violaine Athès (2017). New insights in reactive extraction mechanisms of organic acids : An experimental approach for 3-hydroxypropionic acid extraction with tri-n-octylamine. Separation and Purification Technology,179:523-532.
DOI : 10.1016/j.seppur.2017.02.018
Open access version on HAL-AgroParisTech

Juliette Dibie, Stéphane Dervaux, Liliana Ibanescu, Estelle Doriot, Caroline Pénicaud (2016). [MS]²O : A Multiscale and Multi-step Ontology for Transformation Processes : Application to Micro-Organisms. In : Haemmerlé O., Stapleton G., Faron Zucker C. (eds), Graph-Based Representation and Reasoning. ICCS 2016. Lecture Notes in Computer Science, 9717:163-176.
DOI : 10.1007/978-3-319-40985-6_13
Open access version on HAL-AgroParisTech

• Aurélie Lesdema, Agnès Marsset-Baglieri, Liliane Talbot, Agathe Arlotti, Julien Delarue, Gilles Fromentin, Marie-Christine Marcuz, Sophie Vinoy (2016). When satiety evaluation is inspired by sensory analysis : A new approach. Food Quality and Preference, 49:106-118.
DOI : 10.1016/j.foodqual.2015.11.004
Open access version on HAL-AgroParisTech

• Ziad Youssef, Fabrice Ducept, Hamdi Bennaceur, Barbara Malinowska, Giana Almeida, Patrick Perré, Denis Flick. Residence time distribution in a biomass pretreatment reactor : Experimentation and modeling. Chemical Engineering
Research and Design
, 125:233-244.
DOI : 10.1016/j.cherd.2017.07.015
Open access version on HAL-AgroParisTech

• Laure Lavorata, Patricia Gurviez, Philippe Robert-Demontrond, Marie-France Vernier (coord.) (2016). Marketing et développement durable : Du distributeur au consommateur. Éditions Economica, Paris, 222 pages.
ISBN : 978-2-7178-6913-2
Reference on HAL-AgroParisTech

AgroParisTech
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F-75231 Paris Cedex 05
Tel: 33 (0) 1 44 08 18 43
Fax: 33 (0) 1 44 08 16 00
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